142 results about "Icing sugar" patented technology

The invention belongs to the technical field of traditional Chinese medicines, and particularly relates to double-orange granules and a preparation method thereof. The double-orange granules comprise the following raw materials: a volatile oil inclusion compound, dry paste powder, low-viscosity dextrin, powdered sugar and amber powder. The volatile oil clathrate compound is prepared by the following steps: adding water into beta-cyclodextrin, uniformly mixing, and then adding volatile oil for clathration, thereby obtaining the volatile oil clathrate compound. The mass ratio of the beta-cyclodextrin to the water is 1: (4-6), the mass ratio of the volatile oil to the beta-cyclodextrin is 1: (9-12), and the dry paste powder is prepared by adding the double-orange particle extract into low-viscosity dextrin and carrying out spray drying. The preparation method of the double-orange granules comprises the following steps: mixing all the raw materials, granulating by taking a 55-65% ethanol water solution as an adhesive, finishing the granules, drying, and finishing the granules again. According to the invention, by optimizing the variety and dosage of the auxiliary materials, the tower sticking phenomenon in spray drying can be obviously improved, and the yield of spray drying and the particle yield of wet granulation are improved.

The invention provides a flower cake and a preparation method thereof. The preparation method comprises the following steps: preparing a water-oil crust: uniformly mixing high-gluten flour, low-gluten flour, dendrobium nobile powder, powdered sugar, butter powder and ice water, and stirring until the surface is smooth and loose to obtain the water-oil crust; bakery shortening preparation: low-gluten flour and lard oil are uniformly mixed and kneaded into dough; preparing stuffing, namely uniformly mixing any one or a combination of dendrobium flower stuffing, rose flower stuffing and pineapple stuffing; stuffing wrapping and forming: wrapping the water-oil wrapper into the bakery shortening for three times, then rolling up and cutting the cake wrapper, loosening, rolling into the cake wrapper, putting the stuffing, wrapping, and rolling into a cake shape; and baking. The preparation method has the advantages that the content of trans-4-decenal and delta-decalactone is effectively increased and the flavor characteristic of the flower cake is improved by making the flower cake with the dendrobium flower mixed stuffing; the flower cake has remarkable texture characteristics.

The utility model discloses a white granulated sugar hot air drying system which comprises a feeding conveying belt, a vibrating screen classifier, a blower device, a powdered sugar collecting device and a fluidized bed device. A discharging conveying belt under the vibrating screen classifier extends to the inlet end of the fluidized bed device, an air outlet of the blower device is communicated with the bottom and the side portion of the fluidized bed device through an air supply pipe, and the top end of the fluidized bed device is connected with the top end of the powdered sugar collecting device through an air inducing pipe. And a pipeline heater is arranged on the air supply pipe. The drying system can solve the problems that the moisture of white granulated sugar is too high and the bagging temperature is too high due to insufficient drying capacity of drying equipment, and the product quality problems of bag wetting, false caking and the like easily caused by unstable moisture of the white granulated sugar.

The utility model relates to the technical field of hawthorn processing, and discloses a stirrer for hawthorn strip processing, which comprises a stirring box, a sugar adding mechanism, an oxygen reducing assembly and a stirring mechanism, a discharging pipe is arranged at the other end of a discharging cover, the sugar adding mechanism comprises a sugar adding tank, a conical cover and a conical block, the conical cover is fixedly arranged at the upper end of the stirring box, and the conical block is arranged on the stirring box. The two sides of the conical block are fixedly installed in the conical cover through connecting blocks, a connecting pipe is connected between the sugar adding tank and the conical cover, the oxygen reduction assemblies are installed on the two sides of the stirring box respectively, and the stirring mechanism is installed on the stirring box. According to the utility model, uniform sugar adding can be controlled, powdered sugar is ensured to be uniformly distributed in mashed haws, long-time contact between the haws and air can be avoided, oxidation discoloration is avoided, and the haws can be turned and stirred back and forth through the arrangement of the stirring mechanism, so that bubbles can be prevented from being generated in the processing process, and the quality and taste of haw strips are prevented from being influenced.

The invention discloses protein soft sweets based on an olive pomace extract as well as a preparation method and application of the protein soft sweets. The protein soft sweets mainly consist of the following components in parts by mass: 10-50 parts of the olive pomace extract, 10-80 parts of collagen, 10-40 parts of gelatin, 1-20 parts of inulin, 1-10 parts of glucose syrup, 1-5 parts of malic acid and 1-5 parts of sodium citrate. The protein soft sweets based on the olive pomace extract have olive flavor, are amber, are crystal clear, glossy and rich in olive flavor before being sprayed with powdered sugar, and are moderate in viscosity, not sticky to teeth and good in elasticity and resilience after being sprayed with powdered sugar; the olive pomace extract prepared by the preparation method disclosed by the invention also has relatively high oxidation resistance, shows very high scavenging ability in the aspects of DPPH free radical scavenging ability and ABTS < + > free radical scavenging ability, has the free radical scavenging ability of the olive pomace extract, is beneficial to preventing oxidative damage and maintaining health, and can be used as an antioxidant functional food.

The utility model discloses a powdered sugar screening device which comprises a body with an opening in the top and a first discharging opening in the bottom. The feeding hopper is positioned above the body; the feeding hopper reciprocates in the length direction of the body through the moving mechanism. The feeding hopper comprises an upper cavity and a lower cavity which are sequentially connected from top to bottom; the flow adjusting assembly is located in the lower cavity; the flow adjusting assembly comprises two symmetrically-distributed inverted-V-shaped partition plates and an adjusting piece used for adjusting the angle between the two partition plates, and a discharging opening is movably formed between the outer sides of the partition plates and the side wall of the lower cavity. The upper ends of the partition plates are hinged through a mounting shaft, the adjusting part is located below the two partition plates, and the partition plates are unfolded or folded through the adjusting part; the screen is arranged in the body; and a second discharge hole is formed in the side wall of the body on one side of the screen. The powdered sugar screening device has the intermittent feeding function, and the screening efficiency is improved.

The invention discloses a preparation method of an ingredient containing waste milk and the ingredient. The ingredient is prepared from the following raw materials in parts by weight: 900-1100 parts of waste milk, 8-12 parts of a compound microbial preparation and 25-45 parts of a culture medium auxiliary material, the compound microbial preparation is prepared from bacillus subtilis, bacillus licheniformis, lysozyme and protease, wherein the mass ratio of the bacillus subtilis is 32 to 38 percent, the mass ratio of the bacillus licheniformis is 32 to 38 percent, the mass ratio of the lysozyme is 12 to 18 percent, and the mass ratio of the protease is 12 to 18 percent; the culture medium auxiliary material consists of protein powder, brown sugar powder and amino acid, and the mass ratio of the protein powder to the brown sugar powder to the amino acid is 1: 20: 5. According to the invention, the waste milk is used as a main raw material, so that the resource utilization of wastes is realized, the environmental pollution is reduced, and the production cost of the feed is reduced.

The present invention relates to a powdered sugar production wastewater impurity separation device, and belongs to the technical field of solid waste treatment, the powdered sugar production wastewater impurity separation device comprises a separation tank, the top surface of the separation tank is fixedly provided with a speed reduction motor for output, and the speed reduction motor is connected with a stirring tank rod for stirring through a connection assembly; a scraping assembly used for scraping is arranged on the upper side of the rod wall of the stirring tank rod, a plurality of mixing cross rods used for mixing are fixedly installed on the portion, located on the lower side of the scraping assembly, of the rod wall of the stirring tank rod, and stirring blocks are fixedly installed at the ends, away from the stirring tank rod, of the mixing cross rods. According to the device, plant fibers, dust, silt and even metal chippings caused by abrasion of equipment in wastewater are separated and removed, floating impurities and precipitated impurities can be removed at the same time, and the wastewater treatment quality is guaranteed.

The invention relates to the technical field of food processing, in particular to microalgae composite sugar powder as well as a preparation method and application thereof. The preparation method comprises the following steps: mixing a sweetening agent, a wall material, microalgae powder and water, and shearing to obtain primary slurry; carrying out homogenization treatment on the primary slurry to obtain secondary slurry; and carrying out spray drying on the secondary slurry to obtain the microalgae composite sugar powder. According to the technical path, an algae-sugar integrated interface is constructed, the inherent problems of sensory defects, poor physical properties, chemical instability and the like of microalgae can be synchronously solved, and an ideal burdening solution is provided for efficient application of microalgae components in public daily food such as baking, beverages, candies and the like.

The present invention discloses a preparation method of compound total-nutrient and healthy dried Passiflora edulis Sims, comprising: (1) selecting fruit; (2) cleaning, digging a fruit pulp, and removing a fruit peel; (3) pressing the fruit pulp; (4) crushing the flesh; (5) mixing the Passiflora edulis Sims juice, the Passiflora edulis Sims slurry, liquid sugar or powdered sugar or high fructose syrup, apple juice or grape juice or lemon juice, adding citric acid and stirring; (6) pouring the Passiflora edulis Sims composite slurry into a mold, drying, removing the mold, sprinkling fine powdered sugar, and packaging to obtain dried Passiflora edulis Sims. The dried Passiflora edulis Sims in the present invention has aromatic flavor, good taste, sweet and sour taste, comprehensive and balanced nutrition, long shelf life, convenience in eating and suitability for all kinds of people to eat.

The present invention discloses coarse cereal cookies and a preparation method thereof, and relates to the technical field of coarse cereal cookies, and the coarse cereal cookies consist of the following raw materials in parts by weight: 60-80 parts of coarse cereal powder, 50-70 parts of butter, 20-25 parts of egg liquid, 8-10 parts of additives, 5-8 parts of powdered sugar, 5-8 parts of salt and 4-8 parts of baking powder. In the preparation process, after the rose flowers and the sweet-scented osmanthus are mixed, fermented and treated, enzymes secreted by microorganisms can decompose saccharides and proteins in the rose flowers and the sweet-scented osmanthus to generate organic acids and ester flavor compounds, so that the original fragrances of the sweet-scented osmanthus and the rose flowers can be interwoven and fused; according to the present invention, the two flowers are added to form the complex, deep and unique flower fragrance so as to promote the mutual blending of the flavor substances of the two flowers, such that the blended flower fragrance enables the coarse cereal cookies to have the mellow and lasting flavor experience, and the fragrance of the cookies has the layering sense.

The invention discloses a production process of a dry cake, and relates to the technical field of food processing, the dry cake is prepared from egg liquid, flour, powdered sugar, trehalose, cake oil, pure yolk powder, whole milk powder and blend oil in parts by weight through dough beating, dough injection, baking, cooling, slicing, slice placing, secondary baking, coating and secondary cooling. The dry cake not only retains the fragrance of the cake, but also has the crisp taste of the biscuit, and the coating on the surface of the dry cake enables the taste to be finer and smoother, and does not affect the taste after long-time storage.

The invention discloses a preparation method of fresh tea selenium-containing areca nuts, and belongs to the technical field of areca nut processing. The preparation method comprises the following steps: mixing tea selenium powder, tween-80 and deionized water, and emulsifying to form a uniform and stable turbid liquid; slowly pouring the turbid liquid into a chitosan solution in a stirring state; then performing high-speed shearing to obtain a tea selenium powder-chitosan solution; dropwise adding the sodium tripolyphosphate solution into the tea selenium powder-chitosan solution, and after dropwise adding, continuously stirring to ensure that the crosslinking reaction is complete to obtain a microcapsule suspension; standing the microcapsule suspension at room temperature for curing, removing supernate, repeatedly centrifugally washing with deionized water, collecting wet microcapsules, and then performing spray drying to obtain tea selenium microcapsule powder with good flowability; mixing powdered sugar with the tea selenium microcapsule powder, coating the surface of the low-fiber areca catechu with the mixture, and performing surface treatment to obtain the tea selenium fresh-extracted areca catechu. The prepared areca nuts are good in taste and free of residue feeling, have the selenium-rich slow-release property and are beneficial to repair and protection of the oral cavity.

The invention discloses a preparation method of low-moisture and low-water-activity xylooligosaccharide powder, and belongs to the field of functional sugar alcohol. The method comprises the following steps: taking a xylooligosaccharide solution with the refractive index of 35-50%, adding activated carbon for decoloration, filtering, adding deionized water to adjust the refractive index to 40-48%, and purifying through cation exchange resin, anion exchange resin, anion exchange resin and cation exchange resin in sequence; evaporating the purified solution until the refractive index is 50-55%; homogenizing the concentrated solution, spraying the homogenized concentrated solution into a spray drying tower through a spray head, and drying the homogenized concentrated solution in a heating evaporation area and a cooling collection area under the pressure of 100-150Pa in the tower; and drying, screening with a 60-mesh screen, feeding into a clean room, cooling, and packaging. The water content of the prepared xylooligosaccharide powder is 0.1%-1%, the water activity is 0.1% or below, the product fluidity is good, crushing treatment is not needed, the process is simple and efficient, and the xylooligosaccharide powder is suitable for industrial production.

The invention relates to the technical field of traditional Chinese medicine and health food processing, and discloses a preparation process and application of a black ginseng extract lozenge, and the preparation process comprises the following steps: crushing starch, powdered sugar and polyethylene glycol in parts by weight, and sieving for later use; performing ultrasonic extraction and vacuum concentration on the black ginseng to obtain a black ginseng concentrated solution; slowly adding a pre-prepared black ginseng concentrated solution into the sieved starch and powdered sugar, and stirring to prepare a soft material; granulating, drying and finishing the soft material to obtain dry granules; and adding sieved polyethylene glycol into the dry particles, uniformly mixing, tabletting, forming, and sterilizing by ultraviolet radiation to obtain the buccal tablets. According to the method, ultrasonic-assisted extraction is adopted, so that degradation of heat-sensitive rare saponin is avoided; the concentrated solution is directly granulated, so that the difficulty that the extract absorbs moisture and is sticky is overcome, and the forming rate is increased; the prepared lozenge can activate a PI3K-Akt signal channel and regulate release of 5-HT, and can be used for preparing products for relieving chronic fatigue syndrome and improving spatial cognitive impairment.

This invention relates to a low-sugar seaweed roll forming machine, comprising a frame with, from left to right, a first station, a second station, a third station, a fourth station, and a fifth station. The first station is equipped with a storage device and a dispensing device. The dispensing device is used to remove seaweed from the storage device and place it at the second station. The second, third, and fourth stations are equipped with feeding devices to sequentially deliver the seaweed from the second station to the next station, up to the fifth station. Corresponding to the feeding device at the second station, a powder-adding device that moves with the feeding device is provided for adding sugar powder to the seaweed. The third station is equipped with a cutting device for cutting the seaweed. The fourth station is equipped with a heating device for heating the seaweed. The fifth station is equipped with a baking, rolling, and unrolling device for baking, rolling, and unrolling the seaweed. This seaweed roll forming machine can automatically roll seaweed into shape, improving the processing efficiency of seaweed rolls.

The utility model belongs to the technical field of powdered sugar feeding and discloses a powdered sugar spiral feeding device which comprises a base, a feeding hopper is installed on one side of the top end of the base through a support, a center shaft is rotatably installed in the feeding hopper through a bearing seat, a plurality of stirring rods are installed on the peripheral side of the center shaft, and a connecting pipeline is installed at the bottom end of the feeding hopper. A pair of first mounting seats is mounted at the position, below the feeding hopper, of one side of the top end of the base, a pair of rotating shafts is rotationally mounted between the pair of first mounting seats through bearing seats, and a spiral conveyor is mounted between the pair of rotating shafts. According to the powdered sugar spiral feeding device, through rotation of the rotating shaft, the angle and the conveying height of the spiral conveyor are adjusted, meanwhile, through the center shaft and the stirring rods, the liquidity of powdered sugar is improved, the situation that the powdered sugar is blocked is reduced, then the flexibility and convenience of the powdered sugar spiral feeding device are improved, and the conveying efficiency of the powdered sugar spiral feeding device is improved.

The invention discloses an original-taste honey ice cream and a preparation process thereof. The honey milk powder comprises the following raw materials in parts by weight: 8-15 parts of honey, 8-12 parts of milk powder, 5-10 parts of sugar, 0-5 parts of non-dairy creamer, 0.05-0.2 part of a stabilizer, 0.01-0.1 part of edible essence and 60-85 parts of water. The sugar is selected from one or more of powdered sugar, glucose and white granulated sugar. The food additive is selected from one or more of vanillin, ethyl maltol and molasses element, and the total addition amount of the food additive is 0.01-0.1 part. According to the original-taste honey ice cream and the preparation process thereof disclosed by the embodiment of the invention, a uniform and fine ice crystal structure can be formed in the prepared original-taste honey ice cream by optimizing formula components and adopting a synergistic process of combining ultrasonic induced nucleation, high-pressure assisted congelation and ultralow-temperature instantaneous hardening, and the average diameter is not greater than 20 microns. The fundamental improvement of the microstructure directly brings about the significant improvement of the taste of the product, effectively eliminates the ice residue feeling, and makes the texture finer, smoother and more dense.

The application discloses a preparation method of a protein-supplemented gluten-free frozen cake and belongs to the technical field of food. The cake is prepared from the following raw materials in proportion by weight: egg liquid 120 parts, rice flour 55-100 parts, whey protein isolate 15-45 parts, egg white powder 9-30 parts, sugar powder 45 parts, milk 20 parts and baking powder 3 parts. The specific preparation steps mainly include egg liquid whipping, mixing and sieving, batter adjusting and mold filling, baking, and cooling and freezing storage. The preparation method of the protein-supplemented gluten-free frozen cake can improve the large pores in the cross section of the cake produced by a high proportion of whey protein isolate, improve the sensory properties and nutritional value of the gluten-free cake, inhibit the aging caused by starch recrystallization during the freezing and freezing storage of the cake, and improve the freezing and freezing storage stability of the frozen cake.

The invention relates to the technical field of sewage treatment and biological energy, and particularly discloses a method for converting sewage into biofuel for power generation. According to the method, a multi-factor synergistic system containing an inducing factor, a phagocytosis factor and a powdered sugar factor is generated through photosynthetic induction, the inducing factor destroys harmful microorganisms, the phagocytosis factor fixes radioactive substances, germs and viruses, and the powdered sugar factor serves as a carbon value locking precursor; organic pollutants are directionally converted into alcohol clean energy carriers by utilizing a multi-factor synergistic system, and meanwhile, fixed capture of the pollutants is completed; the carbon value is locked by a carbon value locking agent to generate a fixed carbon mixture, and the fixed carbon mixture is dehydrated and dried to obtain the high-purity biochar fuel. Unification of harmless treatment and energy utilization of the radioactive sewage is realized, and the limitation that the radioactive sewage cannot be treated in the traditional technology is broken through.

The invention relates to the technical field of food processing, and particularly discloses a preparation method of tea-flavor macaron. The method comprises the following steps: mixing sieved tea powder, almond powder and powdered sugar to prepare mixed powder; adding the fine sugar into the egg white for several times, and beating to obtain the protein cream; mixing the mixed powder with the protein cream to prepare paste, airing the skin, and baking to prepare a cake shell; meanwhile, boiling unsalted butter by using tea dust, and mixing the unsalted butter with butter and cream cheese to obtain stuffing; and finally, preparing the cake shell and the stuffing into a finished product of the tea-flavored macaron. The optimal formula is optimized and determined through an orthogonal test and comprises 3g of tea powder, 45g of almond powder, 40g of powdered sugar, 37g of egg white and 37g of berry sugar. According to the preparation method provided by the invention, the sweet and greasy taste of the traditional macaron is effectively neutralized by adding the tea powder, so that the cake shell is crisp and soft, the interior is soft and glutinous, and meanwhile, the tea polyphenol is introduced, so that the macaron product is endowed with richer taste and nutritional value.

The invention relates to the technical field of wine brewing processes, in particular to a brewing method of Pu'er tea and honey fermented red wine. According to the invention, raw Pu'er tea, rock sugar and honey are taken as raw materials, and brewing is carried out by adopting the methods of tea boiling, sterilization, filtration, hot fermentation, cold fermentation, low-temperature aging and the like, so that the obtained red wine has ruby color, full tannin, soft vinosity and sweet and mellow aftertaste, and is a novel tea-flavored wine drink with unique characteristics. The red wine brewed by the method perfectly integrates sweetness, sourness and astringent taste, is not layered to be unfavorable for mouth, brings pleasant and elegant wonderful feeling to people, plays an important role in prolonging life and building body, can be drunk by general people, can be properly taken, and does not have any toxic or side effect.

The invention discloses a making method of manyprickle acanthopanax fruit polysaccharide steamed buns. The preparation method comprises the following specific steps: 1) weighing raw materials: weighing the required raw materials in proportion; 2) raw material pretreatment: sieving the acanthopanax fruit polysaccharide dry powder; 3) polysaccharide extraction: extracting acanthopanax fruit polysaccharide by adopting an ultrasonic water extraction method, and setting ultrasonic parameters: 35 minutes at 55 DEG C, 200W and a material-liquid ratio of 1: 10g / mL. (4) kneading dough: stirring the high gluten flour, the acanthopanax fruit polysaccharide powder, the white granulated sugar and the yeast suspension together, and kneading into dough; 5) fermentation: putting the dough into a constant-temperature fermentation box for fermentation for 60 minutes at the temperature of 40 DEG C and the humidity of 80% RH; (6) shaping and fermenting: kneading the dough until the surface is smooth, and fermenting at room temperature for 20 minutes; and (7) steaming: steaming for 10 minutes at the power of 2100W and then steaming for 10 minutes at the power of 1600W, stopping fire for 5 minutes, and boiling to obtain a finished product. The manyprickle acanthopanax fruit polysaccharide steamed bun takes the flour and the manyprickle acanthopanax fruit polysaccharide as main raw materials, and the prepared manyprickle acanthopanax fruit polysaccharide steamed bun is rich in fragrance, attractive in color and rich in nutrition and can be eaten as functional food.

The present invention discloses a low eGI value biscuit preparation method, which comprises: 1, preparing a flour suspension liquid which is formed by adding water into flour or adding a tea polyphenol aqueous solution into the flour, and carrying out high temperature and high pressure treatment and cooling circulation treatment on the flour suspension liquid to obtain flour for biscuits; 2, butter, yolk liquid, powdered sugar, soda ash, vital gluten and flour for biscuits serve as raw materials, and finished biscuits are prepared. The content of RS3 is increased by adopting a high-pressure sterilization-cooling circulation method, and meanwhile, the content of RS5 analogues is increased by adding tea polyphenol, so that the low-eGI biscuit is prepared, the eGI value of the biscuit can be reduced, and a healthier diet choice is provided for consumers.

The invention discloses a processing method for preparing fruit wine by adopting dried roses with double petals, and relates to the technical field of fruit wine production.According to the processing method, segmented temperature control is combined with a negative pressure drying process for treatment, damage of high temperature to volatile components of roses is reduced, and then retention of aromatic substances is improved; in addition, the segmented sugar soaking treatment can effectively form a high-permeability environment in the first stage to induce petal cells to autolyze, the secondary blending stage can prevent the yeast activity from being influenced by over-high osmotic pressure by supplementing powdered sugar and adjusting acid, and carbon dioxide is injected into a sealed container at intervals in the sealing treatment process after the secondary blending stage is finished, so that the yeast activity is improved. In the fermentation stage, low-temperature fermentation treatment is adopted, yeast proliferation can be effectively promoted, the activity of the infectious microbes is inhibited, lipid synthesis is promoted, and then conversion of flavor substances is completed.

The present invention relates to the technical field of sucralose production, and discloses a device and method for extracting sucralose powdered sugar from sucralose mother liquor, comprising a sucralose mother liquor storage tank, a delivery pump group, a swirl propulsion drying pipe, a diaphragm compressor, a high-temperature compressed air storage tank, a separator, and a buffer air bag. The swirl propulsion drying pipe inlet end cap is provided with a spray gun, the inlet and outlet of the delivery pump group are respectively connected to the sucralose mother liquor storage tank outlet and the spray gun inlet, the swirl propulsion drying pipe outlet is connected to the separator, the separator gas phase outlet is connected to the buffer air bag inlet, the diaphragm compressor inlet is connected to the air pipeline, and the outlet is connected to the high-temperature compressed air storage tank inlet. The present invention sprays the sucralose mother liquor first by swirl propulsion drying to obtain solid sugar powder removed from tetramethyl urea and a hot air flow. The swirl propulsion drying pipe is simple to manufacture and occupies a small area. The air flow rotates and advances at high speed in the pipe, and the drying material simultaneously sweeps the pipe wall, thereby avoiding the phenomenon of sugar powder sticking to the wall.

To provide a coffee food product with improved aroma intensity and coffee taste.SOLUTION: In a coffee food product in which at least a coffee-derived finely ground product containing flavor components after roasting coffee beans and vegetable oils and fats are kneaded and solidified, the amount of powdered sugar contained in the coffee food product is 8 wt.% or more and 28 wt.% or less. The amount of powdered sugar contained is preferably 10 wt.% or more and 20 wt.% or less. The amount of powdered sugar contained in the coffee food product is preferably 8 wt.% or more and 25 wt.% or less when the amount of coffee-derived finely ground product contained in the coffee food product is 10 wt.% or more and 20 wt.% or less, or 35 wt.% or more and 45 wt.% or less. It is acceptable for the vegetable oils and fats to exclude cocoa butter.SELECTED DRAWING: Figure 1

To provide: a preparing agent for filling-like food which enables the filling-like food to be produced which has a thickener being sufficiently melted, has a high shape retention property, melts well in a mouth, and has an ingredient whose flavor is not damaged while the filling-like food is produced at low temperature without being subjected to a heating step; and a method for producing the filling-like food with the same.SOLUTION: A powdery preparing agent for filling-like food includes (A) full-sugar glucose and / or crystalline maltose and (B) a thickener. A method for producing filling-like food includes a step of substantially concomitantly mixing (A) full-sugar glucose and / or crystalline maltose and (B) a thickener with a liquid material. A method for producing the filling-like food includes a step of mixing the powdery preparing agent for filling-like food according to the present invention with a liquid material.SELECTED DRAWING: None

The invention relates to the technical field of facial cleanser production, in particular to facial cleanser raw material grinding equipment which comprises a machine frame and a feeding pipe, a cooling chamber is fixedly connected to the outer portion of the feeding pipe, a static grinding disc is fixedly connected to the bottom of the cooling chamber, a movable grinding disc is arranged in the static grinding disc in a matched mode, and a driving shaft is rotatably installed on the machine frame. The driving shaft is coaxially and fixedly connected to the movable grinding disc, an upper ball seat is detachably installed at the bottom of the static grinding disc, a lower ball seat is fixedly connected to the bottom of the upper ball seat, a spherical screen of a thin-wall structure is rotatably installed in the upper ball seat and the lower ball seat, and the spherical screen is rotatably matched with a hard brush. The spherical screen mesh rotates, and in the rotating process, the hard brush can clean powdered sugar and melted syrup attached to the interior of the screen holes, so that the screen holes of the spherical screen mesh are prevented from being blocked or becoming small.

The present application relates to the technical field of food processing, in particular to a preparation method of a flaky tea snack integrating Yunnan regional characteristics, especially to a preparation method of Yunnan Dianhong cherry flaky tea snack.The present application relates to a preparation method of Yunnan Dianhong cherry flaky tea snack, which comprises the following steps: a) oil skin preparation: mixing and kneading medium-strength flour, icing sugar, lard and warm water, and relaxing; b) oil cake preparation: mixing and kneading low-strength flour, lard and cherry flower mixture, and relaxing; c) filling preparation: uniformly mixing low-sugar rose bean paste, Dianhong tea powder and inulin, and reserving in portions; d) oil cake wrapping and opening: wrapping the oil cake with the oil skin, and repeatedly rolling and relaxing; e) shaping; and f) baking.The present application aims to overcome the shortcomings of the prior art, and provides a preparation method of Yunnan Dianhong cherry flaky tea snack, which has an attractive appearance, a crisp and soft taste, a unique flavor and is healthy.